Wednesday, April 14, 2010

Low-Fat Adobo Chicken

My husband LOVES his mama's adobo, sooo with a few minor adjustments we can ALL eat it...


  • 3-4 lbs boneless skinless chicken breasts or pork chop/loin
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1 cup soy sauce
  • 3 dried bay leaves
  • 3 cloves garlic
  • 1/2 tsp whole black peppercorns
  • vegetable oil


  • Press garlic and crush or rough-grind peppercorns.
  • Cut meat into 1- or 2-inch cubes.
  • In a large pot, mix together water, vinegar, bay leaves, garlic, and peppercorns.
  • Add whole chicken breasts, cover, and bring to a boil.
  • Let simmer for about 20 minutes, then add soy sauce and continue simmering (still covered) another 20 minutes. At this point, if you're saving some for leftovers, set that portion aside (both broth and meat) to cool to room temperature, before transferring to an air-tight container and placing in the fridge.
  • Remove the chicken from the broth and allow broth to continue to cook boil, uncovered, until it is reduced by half (about 10 minutes, if you're making the whole recipe) to make the sauce.
  • Allow to cool.
  • Meanwhile, heat a little bit of vegetable oil in the bottom of a frying pan, and brown your meat cubes.
  • Skim any fat off the top of your broth/sauce and remove bay leaves, then add to the frying pan with browning chicken to reheat.
  • Serve over rice.

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